Black Bean, Corn, and Avocado Salad

Image and recipe via Eclectic Recipes

As the weather heats up, my desire to heat up the kitchen with hot ovens and skillets goes way down.  Enter this black bean, avocado, and corn salad that is perfect for dinner any day of the week!  Simply dice up all the vegetables, pour on the dressing, combine, and serve over a bed of tossed greens.  Simple, healthy, and doesn’t get much better.


1 can black beans, rinsed and drained
1 can mexi-corn, rinsed and drained
2-3 avocados, diced
1 cucumber, diced
1/2 red onion, diced
1 tomato, diced

for the dressing:
juice of 1 lime
2 tbsp olive oil
2-3 sprigs fresh oregano
1/2 tsp cumin
salt/pepper to taste


Simply add all the diced vegetables and oregano to a large bowl and mix well with dressing.  Refrigerate until ready to serve over tossed greens!


5 thoughts on “Black Bean, Corn, and Avocado Salad

  1. This looks amazing! I am going to try this soon, especially since it is the season for BBQ’s on the back patio. 😀 Thanks for sharing!


  2. Pingback: Pear-fect Salad « The Thread Affect

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